Lamb Offal Soup

13/02/2014
Ivan
fromIvanNovice3990
"There`s something magical about lamb offal soup - it entices with its aroma, rich taste but most of all with all the memories it brings back after that first spoonful."
Preparation15 min.
Cooking35 min.
Тotal50 min.
Servings4
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Ingredients

  • offal - 17.5 oz (500 g) boiled, from a lamb
  • onions - 4 bunches, fresh
  • garlic - 2 bunches, fresh
  • broth - strained from the boiled offal
  • oil - 2/5 cup (100 ml)
  • rice - 1 cup
  • spearmint - 7 bunches, fresh
  • cloves - 2 - 3 crushed
  • black pepper - to taste, ground
  • lemons - juice of 1 lemon, divided in 2
  • eggs - 1 for thickening
  • flour - 1 tbsp
  • yoghurt - 2 tbsp
  • parsley - chopped, fresh

Preparation

Finely chop the onion, garlic and spearmint and cook them in preheated oil. Add the chopped giblets, black pepper, rice and juice of 1/2 lemon. Pour in the broth and bring to a boil to cook the rice.

Beat the egg, flour and yoghurt with the remaining lemon juice for the thickening agent. Put the container on the stove and stir vigorously until the mixture thickens.

Temper the thickening agent with the soup and pour it all into the pot. Remove from heat and serve the soup with some chopped fresh parsley.find similar recipes here

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